Believe it or not, garlic is not only used in savory dishes but in sweet recipes as well, such as ice cream and cakes and candies. Garlic is very versatile, and so much fun experimenting with, if you like garlic.
“I dream of garlic day and night,
I drool for garlic near to die,
Would I to find a living, breathing Garlic Rose,
In a heartbeat I’d up and marry,
Nay not for money but for love of the Stinky Rose!”
A poem by V. Kahler-Anderson
Come; take a comfortable seat at our cozy table. Dinner is served!
You can easily half the recipe or even double it.
2 full heads of garlic (about 1 mounded cup cleaned), peeled
2 tablespoons extra-virgin olive oil
1 pound (2 cups) salted butter, *cubed and kept chilled until ready to use
- In a food processor add the garlic and pulse until garlic is just broken up
- Add the olive oil and process (pushing and gathering the garlic for even processing) until the garlic is almost a paste.
- Add the butter and process (pushing and gathering the ingredients for more even processing) until you have a smooth paste. DO NOT over process!
*cubing the butter: cut in half lengthwise, flip over and cut in half lengthwise again. Cut butter into cubes (into fourths).
Put the butter into a container that seals very tightly. You would not want the pungent garlic smell to permeate throughout your refrigerator. Butter will keep (chilled) from 2-4 weeks.
Cook with heart; eat with gusto. Buen Provecho!